Rinse the jasmine rice until the water is mostly clear. Add it to a saucepan with the coconut milk, water, and salt. Bring to a gentle boil, cover, reduce the heat to low, and cook for 15 minutes. Rest covered for 5 minutes, then fluff with a fork.

Whisk together the maple syrup, sriracha, soy sauce, vinegar, garlic, ginger, paprika, salt, and pepper. Add the chicken and toss well. Let it marinate for 10 minutes.

Heat the olive oil in a large skillet over medium-high heat. Add the chicken in a single layer and cook for 4 to 5 minutes, turning occasionally, until golden and cooked through.

Reduce the heat slightly and pour in the remaining marinade. Simmer for 2 to 3 minutes, stirring often, until the sauce becomes glossy and coats the chicken.

Divide the coconut rice between four bowls. Top with the glazed chicken, green onions, cilantro, and lime wedges. Serve immediately.